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Butternut Squash Risotto
This Butternut Squash Risotto recipe is a cozy, fall dinner made with roasted butternut squash, creamy arborio rice, fresh sage, and parmesan cheese. It’s easy enough for a weeknight but rich and comforting enough to serve guests.
Servings: 6 servings
Calories: 412kcal
Ingredients
- 1 small butternut squash about 2 lbs, peeled, seeded, and cut into ½-inch cubes
- 2 tbsp olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 5 ¾ cups chicken broth
- 4 tbsp unsalted butter divided
- 2 shallots finely minced
- 6 fresh sage leaves finely sliced (plus extra for garnish)
- 1 ½ cups arborio rice
- ½ cup dry white wine Sauvignon Blanc or Pinot Grigio works well
- ½ cup finely grated Parmesan cheese Parmigiano-Reggiano if possible
- ½ teaspoon lemon zest
- Salt and freshly cracked black pepper
- Optional finish: drizzle of good quality aged balsamic or truffle oil
Instructions
- Preheat the oven to 425°F. Place butternut squash cubes on a baking sheet and toss with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes, until tender and caramelized at the edges. Mash half with a fork in a small mixing bowl (I like to add more salt here) into a coarse purée. Mix the purée with ¾ cup of broth and set aside.1 small butternut squash, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 2 tbsp olive oil
- Meanwhile, in a medium saucepan, bring the stock to a gentle simmer over medium heat. Keep it warm on low heat while you prepare the risotto.5 ¾ cups chicken broth
- While the squash is roasting, melt 2 tbsp of butter with 1 tbsp of olive oil in a wide heavy heavy-bottomed pan over medium heat. Add the minced shallots and sage. Sauté until the shallots are soft and translucent, about 3 minutes, and the sage is fragrant.4 tbsp unsalted butter, 2 shallots, 6 fresh sage leaves
- Add the arborio rice and stir to coat, toasting until the grains are glossy and the edges look translucent, about 2 minutes.1 ½ cups arborio rice
- Pour in the white wine, stirring until it’s almost fully absorbed.½ cup dry white wine
- Add the warm broth one ladle at a time, stirring frequently and allowing each addition to be about 90% absorbed before the next. Continue until rice is al dente and creamy, about 18–20 minutes.
- Reduce the heat to low and stir in the mashed roasted squash until fully combined with the rice. Then mix in the remaining roasted butternut squash cubes. Then mix in the remaining 2 tbsp of butter, parmesan cheese, and lemon zest. Taste and add more salt and pepper if needed.½ cup finely grated Parmesan cheese, ½ teaspoon lemon zest
- Divide the risotto into bowls and serve, topped with fresh sage.
Notes
Reserve a few roasted butternut squash cubes for garnishing
Garnish with fried sage leaves by quickly pan frying them in butter until crisp
Add a drizzle of balsamic glaze or truffle oil for depth
You can use 4 cups broth and 1 cup water if you dont want to open another carton of broth.
Garnish with fried sage leaves by quickly pan frying them in butter until crisp
Add a drizzle of balsamic glaze or truffle oil for depth
You can use 4 cups broth and 1 cup water if you dont want to open another carton of broth.
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 57g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 1075mg | Potassium: 572mg | Fiber: 4g | Sugar: 5g | Vitamin A: 13591IU | Vitamin C: 27mg | Calcium: 177mg | Iron: 3mg
